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Khamang Kakdichi Koshimbir / Tangy Cucumber Salad

A delicious cucumber salad with the crunch of peanuts,tang of fresh lemon flavour and added flavour of tempering. This salad goes well with steaming hot rice, dal or even with rotis.

RECIPE :

Ingredients

2 medium sized cucumber,skin peeled,ends sliced off and cut into small cubes

1 tsp ghee

1/2 tsp cumin seeds

2 green chillies chopped fine(adjust to taste)

2 to 3 curry leaves

1 tsp lime juice(as per tang required)

Sugar to taste

Salt to taste

1 1/2 to 2 tbsp coarsely ground roasted peanut powder

2 tbsp freshly grated coconut

Coriander leaves to garnish

METHOD :

Peel and dice the cucumber finely.

If you dice the cucumber much before serving,store it in the referigerator,else it will release a lott of moisture.

Just a little while before serving transfer the chilled cucumber cubes in a serving bowl and add ground peanuts, sugar,lime juice and lastly add salt and mix well(never add salt in advance as it releases moisture).

In a seasoning wok,heat ghee,add cumin seeds,when they crackle add green chillies and curry leaves and take off heat and mix well.

Pour this mix over the salad and mix well. Garnish with coriander leaves and freshly grated coconut.

This salad tastes best when served chilled.

NOTE :

Do check the cucumber taste as at times a cucumber may be bitter.

The tempering of ghee can be substitued with oil and cumin seeds with mustard seeds.